Mittu loves peanut butter so I started to try it at home.It is not only cheap, its more healthier than store bought ones and the best part is that you can customize it as per your liking.There are 2 varieties of peanut butter available here one is the creamy one and other is the crunchy one, the main difference is in their names itself.Mittu likes the creamy one so I usually make it that way but its upto your liking and preference.
We use peanut butter for bread,chapathi or sometimes eat as such too.
Homemade Creamy Peanut Butter – This version is with honey and sugar but nowadays I am using powdered jaggery / jaggery syrup for making peanut butter.
Homemade Peanut Butter Recipe
Preparation Time : 5 mins | Cooking Time : 10 mins | Makes : 1 and 1/2 cups
Recipe Category: Dip | Recipe Cuisine: World
Recipe Category: Dip | Recipe Cuisine: World
Whole Peanuts(with skin) – 2 cups
Powdered Jaggery – 2 tbsp
Cooking oil – 2 tbsp
Salt – 1/4 tsp
Method:
- Take peanuts in a pan, roast until browned and the skin starts to easily peel off.Cool down and then remove the skin.You can take the peanuts in your palm,rub it then blow away the skin.
- Now remove the center white part and discard it(this step is purely optional but I recommend if you are going to give this peanut butter for kids), amma says its pitham not sure of what its called in english.
- Now take the peanuts in a blender, powder it.
- Keep grinding it when it starts to come together, add powdered jaggery and salt.
- Then grind again, you can see the oil releasing and it will become sticky.At this stage add half of the oil you have.
- Keep grinding, then add remaining oil and grind it again.
- Keep grinding it, you can see the texture change by now it should have got look like flowing paste.Transfer to airtight container and store.
Store in fridge after 2 days.
My Notes:
- The texture is purely your choice, if you want it crunchy then grind less.I wanted smooth peanut butter so grinded accordingly.
- Add odourless cooking oil.
- I have tried with jaggery syrup and honey too.
- If you are using jaggery as such then use cleaned jaggery.
- You can even use peanuts with skin but that will give a slightly bitter taste.
- I used my mixer jar, you can use your food processor too.
- If you want chunk peanut butter then reserve a handful of peanuts and add at the final stage, give a quick pulse so that the peanut pieces come here and there while eating.
Hi Sharmi, nice recipe. Really very easy and time saving one. For morning school hurry burry packing, its really handy. Your photographs showing the texture and even taste….. so creamy and yummy…. one doubt, why you say keep it in fridge after 2 days… any specific reason…..? Do you think if we keep out, it will be there after two days…. only empty bottle…..
Amma says coorectly, it gives pitham. If we split and take out that sprout/mullai its good. Another way we can be sure of all nuts are good one, if we use full ones some of them may spoiled and make whole thing bad. Removing skin, Splitting into two and checking is really a must step in all kind of peanut cooking.
In a movie Actor Shivaji too quote abt this, I forgot the name of the movie, He and Saritha travels in train every day, he buys groundnuts and while eating he reserves few and says abt peanuts good and bad and compare our live with it. Amma's words reminded that. Thanks Amma.
Aww thank you so much Meena!!
Measures of each ingredient may be given for trying it at home. Thank you.
can we use readymade salted roasted peanuts available in stores.
Yes
Hi Sharmi
How to remove the centre white part?
Br,Maha
Please check the steps…just pluck it out
Hi Sharmi, I make this with jaggery/karupatti syrup. Both tastes good.. we eat peanut butter with anything.. even with dosa�� Pls post easy wheat bread recipe.. I am nagging you since long time for this!!
For people in the US, it is opposite, Sharmi. Buying peanuts in Indian store will be more expensive than ready-made peanut butter from any grocery store.
Very informative post.I used to avoid peanut because of pitham . Good to know that removing the white part will reduce pitham. Btw Peanut butter looks absolutely delicious.
Hi Sharmi, I tried it, came out really well, better than what we get in the market. Thank you very much for this superb recipe.
I made it yesterday… its so yummy. . can I use this peanut butter in peanut butter cookie making?
Yes you can..
very useful recipe clear stepwise pics … thank a lot… it will bring out perfect peanut butter as store bought one
What is the shelf life?
Keeps well for about 2 weeks but keep refrigerated
Hi Sharmila,
Thank you for the useful recipe. How to preserve jagery from getting fungus? We live in the USA and it gets spoiled even when stored in air tight containers.
Refrigerate it and use clean spoon, do not use hands, this way it stays good even for months.
Hai Mam
Can We Use This Peanut Butter for Weight Loss Diet